Pineapple Upside
Down Cake
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Healthy Fryer
Cooking Time: 25-30 minutes
Temperature: 140° C
Preparation Time
30 minutes
Ingredients
For batter:
30g butter/nutralite.
½ cup condensed milk.
1 tsp pineapple essence.
½ cup + 2 tbsp maida.
½ tsp baking powder.
¼ tsp baking soda.
A pinch of yellow colour.
¼ cup drinking soda.
1½ tbsp powdered sugar.
For tin preparation:
3 slices tinned pineapple.
2 tbsp grain sugar/3 tbsp castor sugar
for making caramel.
5-6 cherries.
How to cook
Step 1 - For tin preparation
Grease the tin and line with butter paper. Now dust with maida. Arrange the
pineapple slices at the base of tin. Place cherries in between the pineapples
cavity.
Melt sugar and caramelize, till it turns golden in colour. Pour the caramel between
the empty spaces in the pineapple slices. Keep it aside.
Step 2 - For batter
Measure all the ingredients carefully. Sift maida, baking powder and baking
soda together through a sieve. Beat butter for 2-3 minutes. Add powdered sugar
and beat for 2 minutes. Add condensed milk in batches and beat till a uniform
mixture is formed. Add essence and colour and beat for 1 minute. Now add dry
ingredients mixture and baking soda in wet ingredients alternatively and fold
using spatula.Transfer the batter in a greased and lined tin.
Step 3
Pre-heat Healthy Fryer for 5 minutes at 140° C. Keep the tin in fry basket and
close it properly. Keep the fryer at 140° C for 12-15 minutes. Check with a skewer
if it comes clear. Cool for few minutes. Remove from tin. Cut into slices. Serve.
Eggless Chocolate
Sponge Cake
83
Healthy Fryer
Cooking Time: 25-30 minutes
Temperature: 140° C
Preparation Time
30 minutes
Ingredients
½ cup Milk Maid.
½ + ⅛ cups maida.
⅛ cup cocoa powder.
¼ tsp baking soda.
½ tsp baking powder.
¼ cup oil.
2 tbsp powdered sugar.
¼ cup liquid soda.
¾ tsp vanilla essence (optional).
Butter paper for lining the tin (5”).
How to cook
Step 1
Sift maida with cocoa powder, baking soda and baking powder. Keep it aside.
Step 2
Beat Milk Maid for 4-5 minutes till it turns light and fluffy. You will observe a lot of
bubbles after 30 seconds of switching off the beater. Gradually add sugar and
again beat for 4-5 minutes till grittiness of sugar reduces. Add oil. Blend without
switching on beater till oil merges partially. Then switch on the beater and beat
well to make homogeneous mixture.
Step 3
Add flour and soda alternatively in 2-3 rounds. After every addition beat the
ingredients slowly. This process needs to repeat thrice. Before last addition,
clear the walls of the bowl using a spatula and then again beat at speed 1 only
till the whole mixture becomes smooth and uniform and attains a thick pouring
ribbon consistence. Put the mixture in a greased and lined, round cake tin.
Step 4
Pre-heat Healthy Fryer for 5 minutes at 140° C. Keep the cake tin in fry basket
and close it properly. Keep the fryer at 140° C for 25-30 minutes. After 5 minutes
de-mould the cake and let it cool completely. Cover the cake with aluminum foil
and you can store it in fridge.
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